Baked Aubergine Recipe
Ingredients
| Aubergines | 2 Medium | |
| Olive oil | 4 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground lamb | 500 Gram, minced | |
| Cinnamon | 1 Teaspoon | |
| Oregano | 1 Tablespoon | |
| Freshly chopped parsley | ||
| Salt | To Taste | |
| black pepper | 1 | |
| 1 large tin tomatoes | ||
| Breadcrumbs | 2 Tablespoon, toasted | |
| 25 g / 1 oz / 2 tbsp butter | ||
| Flour | 1 Tablespoon (For the sauce) | |
| 450 ml / 3/4 pt / 2 cups hot milk | ||
| Salt | To Taste (For the sauce) | |
| black pepper | 1 (For the sauce) | |
| Egg yolks | 2 (For the sauce) | |
| 100 g / 4 oz / 1 cup grated cheese | ||
Directions
Thinly slice aubergines lengthwise.
Salt, and leave to stand for about 1 hr.
Pat dry.
Heat oil in a large frying pan, and fry slices until soft and slightly brown on both sides.
Remove from pan, and drain on kitchen towel.
Add more oil to pan, and repeat until all slices have been fried.
Saute onion and garlic until golden.
Add lamb, and fry until browned.
Add cinnamon, oregano, parsley, salt, and pepper.
Stir in tomatoes.
Bring to the boil, and allow to simmer for about 45 min.
Grease a large ovenproof dish, and sprinkle bottom with toasted breadcrumbs.
Then put in alternate layers of aubergine slices and meat.
To prepare the sauce, melt butter in a saucepan, and stir in flour.
Cook over a low heat for 2 min., stirring constantly.
Remove from heat, and gradually stir in hot milk.
Return pan to heat, bring to the boil, stirring constantly.
Simmer until sauce thickens.
Season to taste.
Remove from heat, and stir beaten egg yolks into sauce.
Add two-thirds of the cheese, and mix well.
Spoon sauce over aubergines and meat.
Sprinkle with remaining cheese, and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for 45 min., until top is golden.
Serve piping hot, with a salad.
Salt, and leave to stand for about 1 hr.
Pat dry.
Heat oil in a large frying pan, and fry slices until soft and slightly brown on both sides.
Remove from pan, and drain on kitchen towel.
Add more oil to pan, and repeat until all slices have been fried.
Saute onion and garlic until golden.
Add lamb, and fry until browned.
Add cinnamon, oregano, parsley, salt, and pepper.
Stir in tomatoes.
Bring to the boil, and allow to simmer for about 45 min.
Grease a large ovenproof dish, and sprinkle bottom with toasted breadcrumbs.
Then put in alternate layers of aubergine slices and meat.
To prepare the sauce, melt butter in a saucepan, and stir in flour.
Cook over a low heat for 2 min., stirring constantly.
Remove from heat, and gradually stir in hot milk.
Return pan to heat, bring to the boil, stirring constantly.
Simmer until sauce thickens.
Season to taste.
Remove from heat, and stir beaten egg yolks into sauce.
Add two-thirds of the cheese, and mix well.
Spoon sauce over aubergines and meat.
Sprinkle with remaining cheese, and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for 45 min., until top is golden.
Serve piping hot, with a salad.
Chef
